Foie Gras Canapés Ideas

This recipe for foie gras canapés is more of a catalogue of ideas, which I hope will make you think of foie gras differently in terms of how much you can play around with its distinct flavour. 

Let’s get the chat about the controversy out of the way and then we can get back to the foie gras canapés.

Foie gras used to be a renowned French delicacy. A sure sign of taste and luxury and message to the world that you knew how to enjoy the finer things in life. Today, however, it has become vilified, it is seen as unethical and cruel. Barbaric is a word that often comes up. The fact is that foie gras like many every day products can be as ethical as it can be horrendous. I’m a meat eater who loves animals, and I’ve had to get over the cognitive dissonance. I am not a hypocrite, I have simply made the choice my conscience can leave with. To do so, I now eat less meat and buy from farms that give the animals a better life. But let’s not kid ourselves, if you eat battery chicken, your food is as cruel as a foie gras canapés.

If you want to take the argument to its logical conclusion, it is fair to agree that any meat product is cruel. Vegeterianism is the ethical solution, it’s just not one I am willing to commit to. 

If you’ve ever wondered what foie gras actually is then let me explain. It is the fattened liver of a male duck or a goose. This fattened liver is obtained by force feeding the animals. 

Here is an article about a decent foie gras farm in Spain. And here is a video about gavage (the process by which you feed the animals in order to fasten the fattening of the liver). 

I strongly recommend that you look into the foie gras you buy and that you are happy with the farm it comes from. If you’re not sure ask. I will be happy to assist. 

Another thing to watch out for is processed foie gras. Just avoid those. Avoid the mousses, the pates and the terrines. What you want here is the whole liver. 

Now back to the reason why I’m writing this post: the foie gras canapés. 

The method is very simple.

• Pre-heat your oven to a low to medium heat as you do not want to burn foie gras. It would be an almighty waste.
• Get a roll of puff pastry and cut it into squares. I’ll let you choose the size that suits you best, but I’m a bite size kind of person. 
• Once your pastry is cut, add a dollop of your wet ingredient on top.
• If you’re using a bite size then a teaspoon of foie gras per square is perfect. Place it gently on top of your pastry (and wet ingredient if applicable). 
• Add your seasoning of choice.
• Place in the oven until the pastry is puffed and golden and the foie gras gently melted. You will need a temperature of no more than 160 C to make this particular magic happen. 
• Sprinkle with Maldon salt to taste when it’s just out of the oven.
• Serve warm. 

Foie Gras Canapés Combinations

• Pastry, local honey, foie gras, 2 drops of lemon juice.
• Pastry maple syrup, foie gras, bacon crumbs.
• Pastry, Ballymaloe relish, foie gras (as pictured in the main photo)
• Pastry, foie gras, sumac.
• Pastry, confit garlic, foie gras, crushed black pepper.